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users rating4/4

I have made this recipe for friends and families at numerous thanksgivings and events. I love it, it's easy with just a little planning and delicious. The basic recipe is very malleable if you have a sweet tooth or a hankering for something more savory.

I made this for Thanksgiving and my guests had favorable comments but I found it overly sweet. Next time I will reduce the quantity of maple syrup and brown sugar by half and consider adding lemon zest and ginger as another reviewer suggested.

This recipe has become a tradition. My
family and friends simply cannot have it
too often. I make no changes to the
original. It is stupendous. Note i have
used many kinds of Yams.....all work just
fine.

This is easy to make and delicious. I
did a test run (2 weeks before
Thanksgiving) and my husband and I loved it. I made a minor change with great results. I used all golden raisins because I prefer golden to dark when it comes to cooking. I soaked them in Courvoisier. I lined the casserol dish with foil which made easy cleanup. All in all this recipe is wonderful and a keeper.

Since it was in the
90's the day I
prepared this dish,
the thought of
turning on the oven
made me sweat. I
cut the recipe to
1/4 of the original
(2 potatoes) then
boiled the sweet
potatoes until
tender but not
mushy. I then
tossed them into the
saucepan with the
syrup mixture until
glazed, adding the
nuts, raisins and
remaining brandy at
the very end. Fast
and yummy--perfect
summer go-with for
pork or chicken.

While I was the only one to eat this side dish at Thanksgiving, I would still make it again. The result was a wonderful version of what to do with yams. I easily found garnet yams at the supermarket and I chose two rather large ones for the recipe. In the end, I only used one yam and have yet to figure out what to do with the other. Instead of walnuts, I felt the dish would be better with pecans. I was right. I also substituted dried cranberries for the raisins, which was brilliant. The leftover cranberry-brandy I used as an apertif one evening. Delicious.